Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight." -M. F. K. Fisher, Author

The refrigerator light goes on...

This is a denser bread that is subtly sweet. Unlike many baked goods it doesn't have a dominant flavor but a subtle combination of the sweet potato, nuts and spice. Great toasted with a touch of jam or even a bit of light cream cheese.


Pecan Sweet Potato Bread

Servings: 8 | Serving size: 1 slice

Cooking Time: 60 Minutes

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag. This recipe can be multiplied by two but must be cooked in two separate loaf pans.

Pecan Sweet Potato Bread recipe from Dr. Gourmet


  • 1 8 ounce yam (peeled and diced)
  • 1 large egg yolk
  • 1 tsp canola oil
  • 1/2 cup Z-Sweet stevia
  • 1 tsp pure vanilla extract
  • 1/2 cup chopped pecans
  • 3 large egg whites
  • 1 1/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2 Tbsp wheat germ
  • 1/4 cup non-fat buttermilk
  • 2 tsp light brown sugar

Steam the yams until they are tender. Mash them with a fork or whisk. Don't try to make the yams into a puree but there should be some small pieces.

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet, mashed yams, and vanilla extract and whisk. Fold in the chopped pecans.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish. Sprinkle the brown sugar over the top of the bread and place the loaf pan in the preheated oven. Bake for 50 minutes.

Nutrition Facts

Serving size: 1 slice

Servings: 8

Amount Per Serving

Calories 220 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
  Saturated Fat 1g 4%
  Monounsaturated Fat 3.5g
  Trans Fat 0g
Cholesterol 25mg 8%
Sodium 330mg 14%
Total Carbohydrates 34g 12%
    Dietary Fiber 4g 13%
    Sugars 3g
Protein 7g
Vitamin A 23% Vitamin C 0%
Calcium 8% Iron 11%
Vitamin K 2mcg Potassium 200mg